Lamb Chops With Creamy Green Beans And Potato Wedges

• 1 3/4 lbs potatoes, peeled and cut into wedges
• 4-6 tbsp olive oil
• 1 1/2 tbsp butter
• 4 None shallots, peeled and chopped
• 1 tsp peppercorns, crushed
• 3/4 cup heavy cream
• 1/2 None lemon, juiced
• 1 1/4 lb green beans, trimmed and cut in 1/2
• 8 None lamb chops
• 12 cloves garlic, finely sliced
• None None fresh thyme, to garnish

1. Preheat the oven to 400u0b0F. Place the potato wedges on a large baking tray. Drizzle with 2 tbsp oil, season and toss to coat. Bake for 30-35 mins, turning occasionally.
2. For the sauce, melt the butter in a saucepan, add the shallots and crushed peppercorns and saute for 2-3 mins. Add the cream, bring to a boil, then reduce the heat and simmer for 5 mins. Stir through the lemon juice. Season to taste and set aside. Meanwhile, cook the beans in salted boiling water for 5 mins. Drain then toss with the sauce. Cook for 1-2 mins until heated through.
3. Heat the remaining oil in a frying pan, season the lamb then add to the pan and cook for 2-3 mins each side. Work in batches, if necessary. Add the garlic 1 min before the end of cooking time. Allow to rest for a few mins before serving. Serve with the creamy green beans and potato wedges. Garnish with thyme.

potatoes, olive oil, butter, shallots, heavy cream, lemon, green beans, lamb chops, garlic, fresh thyme

Taken from recipes-plus.com/api/v2.0/recipes/15976 (may not work)